Recipe for Baked German Cheesecake
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A light and creamy with an ever so slight hint of lemon. Yes, I know the authentic German Cheesecake should be made with quark, but to make it easier for all to enjoy, today we have substituted quark with cottage cheese.
- 1 cup cake flour
- 4 tbs castor sugar
- 150 g butter
- 1 egg yolk
- 750 g cottage cheese (3 tubs)
- ½ cup of castor sugar in this one I added a bit more sugar to sweeten
- 4 large eggs separated
- 2 tbs fresh lemon juice
- 2 tbs finely grated lemon zest
- 2 tsp vanilla essence
In a mixing bowl add flour, sugar, and butter and mix to form breadcrumbs then add in the egg yolk and a little water to combine the dough. About 2 tbs of water if needed!
Refrigerate the dough for 1 hour.
Once the dough is ready place it into the adjustable pan (springform pan) and bake the base at 180C / 350F for 15 -20 minutes.
Remove it and allow it to cool, or you can use it as is. I baked the crust then crushed it down and added some butter and pressed it into my adjustable pan, as it tastes so much better than normal crushed biscuits.
Once your base is ready, you will start preparing the filling! For this German cheesecake, I substituted quark and used cottage cheese instead!
Mix in a bowl using a beater, the cottage cheese, sugar, lemon juice, vanilla essence, egg yolks until all combined and smooth, then add in the zest.
Now whip up the egg white until you reach a soft peak, then fold into the egg yolk and mix.
Lightly coat the sides of the adjustable ring with pan release and pour in the batter over the biscuit crust.
Place in the oven and bake for 60-70 minutes at 180C / 350F, or until the top is golden and slightly wobbly in the center.
Do not remove it from the oven once baked. Leave the cheesecake in the oven to cool for about 30 minutes then open the oven further and leave another 15 minutes and only then take it out and leave it to cool for 1 hour before you remove the adjustable ring and place the Cheesecake in the fridge to set.
This cheesecake is best enjoyed after 4 hours or overnight!
I did foil the base of the pan and added a bit of water in my base pan under the adjustable pan. This is not necessary, but I preferred this way.
Prepared, tried and tested by Quraisha Aboobaker
Amount Per Serving Calories 328Total Fat 18gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 6gCholesterol 138mgSodium 399mgCarbohydrates 29gFiber 0gSugar 18gProtein 12g
All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.
What is Cheesecake?
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it often consists of a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake.
What is German quark?
Quark is a traditional, creamy, unripened cheese tracing its origin to German-speaking and Eastern European countries. Quark is said to be a cross between yogurt and cottage cheese. This fresh, soft, white cheese is prepared from pasteurized cow’s milk with a small amount of acid added to achieve a good, firm curd
How do you eat quark?
Quark can be eaten as it is. It’s a substitute for other spreads and an excellent base for dips or sandwich fillings, with herbs or with puréed or chopped vegetables, nuts or fish; by adding a little sugar or cream it makes a delicious accompaniment to fruit.
Can you use Quark instead of cream cheese in cheesecake?
When: I substitute Quark for cream cheese in baking, dips, and spreads.
Why: Quark is higher in moisture so this makes a cheesecake lighter and fluffier, and pastry fillings smoother.
Substitutes for quark cheese
- Sour cream – use instead of quark to top baked potatoes.
- Natural or Greek yogurt – which has a similar consistency.
- Ricotta cheese – try quark in place of ricotta in a lasagna.
- Cream cheese – great as a sandwich spread.